Indiandinner

Curried Shrimps

Name: Curried Shrimps
Cuisine: Indian
Ingredients: about a pint of shrimps; an ounce of butter; two small peeled and chopped shallots; half an ounce of flour; one dessert-spoonful of Madras or Laxami curry powder; half a pint of milk and stock; a dessert-spoonful of lemon juice

From Chafing dish and casserole cookery, 1908

Serve hot with well-boiled rice.

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Curried Sbrimps. Skin or pick about a pint of shrimps. Fry in a small casserole two small peeled and chopped shallots in an ounce of butter, stir in half an ounce of flour and one dessert-spoonful of Madras or Laxami curry powder. Blend both well and add gradually half a pint of milk and stock, and let it boil whilst stirring for ten minutes. Next add the picked shrimps and a dessert-spoonful of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.